Vegan Strawberry Ice-Cream with Strawberry Jam Ripple

We’ve been in strawberry heaven for about 2 weeks now and I just don’t want it to ever end. I know you know what I mean. Sweet sun ripened strawberries fresh picked off the vine are one of the best things about summer. We always load up at the local PYO farms and gorge on fresh berries, freeze a bunch for smoothies, and make pies, jam, all the baked goods, and now the best vegan strawberry ice cream we’ve ever had is going to have a permanent spot on that list!

This vegan strawberry ice cream has a true taste of strawberries. No artificial flavors or colors. No skimping on the strawberry flavor. The secret??? Use some of that homemade strawberry jam you made as the sweetener for the ice cream. It will add the most intense strawberry flavor plus the perfect amount of sweetness in addition to chopped up bits of fresh strawberries and a generous ripple of more strawberry jam throughout.

You need to try this method <for real though> and I’m pretty sure every fruit based ice cream you make from here on out will be jam sweetened! Trust me. I cant wait to make this again and try it with blackberries in August. I love when something so simple turns out to be so amazing!!!

As always I love seeing your creations! If you make or are inspired by any of my recipes please tag me in the photo and caption (@fareisle) and use #fareisle so I can see them and share them on my insta stories!

Ice cream maker method: Pour base into the bowl of ice cream maker. Follow manufacturer’s instructions and recommended time for churning. Towards the end of churning time add minced strawberries with machine running to incorporate them evenly into the ice cream. With the machine still running drizzle in remaining 1/4 cup strawberry jam to create the ripple effect. Remove bowl from ice cream maker, cover and freeze until solid, 1-2 hours.

No churn method: After ice cream based has chilled (it should be the consistency of pudding) fold in the minced strawberries using a rubber spatula. Spread into a standard loaf pan. Dollop remaining 1/4 cup of strawberry jam over the top of ice cream and use a butter knife to swirl it into the base and create marbled/ripple effect. Place a piece of parchment paper over ice cream. Freeze until solid 1-2 hours before scooping.

When ready to serve, remove ice cream from freezer and let sit for 10 minutes at room temp. Dip ice cream scoop into warm water first to help scoop hard ice cream. Serve in cones or in bowls with your favorite toppings. Return remaining ice cream to freezer, covered, and store for up to 6 months.

Notes

Guar gum is an all natural flavorless thickener and stabilizer derived from guar beans used in food products. You'll often find it as an ingredient in diary and non-dairy ice cream and canned coconut milk. It is available at most large grocery stores with a health food or gluten free isle. It helps to keep the ice cream from forming ice crystals. The addition of vodka or strawberry infused liqueur will also help to keep ice crystals from forming.

Did you make a recipe?

Strawberry Jam

Sweet summer strawberry jam with a hint of vanilla bean and lemon, and without added pectin or thickeners!!

Ingredients

2 quarts strawberries, stems removed

6 cups granulated sugar

Seeds of 1 vanilla bean

Juice of 1 lemon

Instructions

Puree whole strawberries in a high-speed blender until they are smooth. Don’t strain off the blended seeds because they will thicken the jam. Add strawberry puree, sugar, vanilla seeds, and lemon juice to a 4-6 quart sized pot. Bring to a boil, stirring frequently, then lower to medium heat and reduce until the jam sticks to the back of a spoon, about 30 minutes.

Fill clean jars with the jam, seal and refrigerate for up to 2 weeks or fill freezer safe containers/bags and store for up to 6 months in the freezer. Or fill sterilized jars, seal and can them in a boiling water bath for 10 minutes in a covered pot. Then turn off heat, remove pot lid and let them sit in water for 5 minutes. Remove jars from water and let them cool to room temp. Check the seal and store away from heat and light for up to 1 year.